Scone Mix
Dry Mix:
- 2 c. all-pupose flour
- 2 T. raw or natural sugar
- 2 t. baking powder
- 1/2 t. each: salt, baking soda, nutmeg
- 2 T. buttermilk powder (I use Saco Cultured Buttermilk)
Need:
- 1 stick (or one half of a half-pint) butter
- 1 c. water
Mix dry ingredients. Cut in 1 stick butter until it resembles course crumbs. Add 1 cup water and stir just until all the dry mix is moistened. (Only knead about 6-8 times - the less you mix, the fluffier they are!).
Turn onto a lightly floured surface. Pat into an 8" square (sprinkling with more flour if necessary). Cut into 8 wedges (for large scones) or into 12 wedges for medium sized scones. Place on a cookie sheet. Glaze with egg white (optional) and sprinkle with sugar.
Oven temp: 425 degrees ~ Time: 12-15 minutes
Optional:
- Chocolate Chip Scones: add 1/2 c. mini chocolate chips
- Lemon or Orange Poppyseed Scones: add 1 t. grated lemon/orange peel, 1 t. lemon/orange extract and 1 T poppy seeds or use 5 drops of Young Living Lemon or Orange essential oil.
- Omit nutmeg and sugar for really great biscuits!
*I use KerryGold butter and they are pretty and delicious, but regular butter works fine.
Original recipe:
2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. each: salt, baking soda, nutmeg
1/2 c. butter
3/4 c. buttermilk*
1 egg white {for an egg white wash before baking}
Mix dry ingredients. Cut in 1 stick butter until it resembles course crumbs. Add 3/4 cup buttermilk and stir just until all the dry mix is moistened. (Only knead about 6-8 times - the less you mix, the more fluffier they are!).
Turn onto a lightly floured surface. Pat into an 8" square (sprinkling with more flour if necessary). Cut into 8 wedges. Place on a cookie sheet. Glaze with egg white (optional) and sprinkle with raw sugar crystals.
*If I use powdered buttermilk, I add it to the dry mix, and then add 3/4 c. water after the butter is cut in. If I am out of buttermilk, I use soured milk (3/4 c. of milk with a teaspoon of vinegar, let sit for 10 minutes).
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